Shade street food and bar was a restaurant you went to, to travel the world from the comforts of your hometown. I offered a wide variety of foods from all over the world.

I worked here as a line cook and learned how to process and function, always at a fast pace. For instance, I would sometimes be stuck in a situation where I have to substitute or pull something up quickly to fix a problem we have. Everyday I would create ideas for specials for that meal depending on inventory and what we had order or not.

I worked at Center Cut as a catering manager, and while there I learned many traits and cooking skills that I will bring to every restaurant I work at. I scheduled people, helped cook, and worked on menus for upcoming events. There at the event, I would assign jobs to set up the decorations for each event. I also would have a hand on most prepping and cooking the food before hand. This job opened my eyes to another side of the catering business I had never seen before.

I worked as a manager during the season from early June and learned how to run a crew. I learned how to establish a solid plan of execution, appoint jobs, and get the job done. I had a company card which I shopped and maintained equipment with. I had never done landscaping before this, but within 2 weeks I had the hang of stuff, which led to me managing after a month and a half, due to lots of trust and little shift manager experience. I left this job because the season ended and there weren’t enough jobs for the business to employ me full time.

I have been working at Chef Kern’s on and off for 4 and a half years now. Up until 2018 I had worked there for long periods of time, on and off due to school. I stopped working there when they filled my position when I had an accident.

Working at Tam’s, a casual fine dining restaurant, I had to work hard to make sure every element of dining went as smoothly as possible. Here I had to pay attention to details I hadn’t thought to before this.